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Zucchini bread is so good, and so versatile.  You can add whatever you want generally speaking, and it still maintains such great moisture and density.  This one is a little bit sweet, a little bit tart, and a whole lot delicious.  I used super dark chocolate so that it wasn’t too sweet, and the flavor blends so well with the cranberries – it’s perfect for breakfast, brunch, or in the afternoon with a cup of tea.  SO good.

from: ben rayl

chocolatey, nutty, cranberry zucchini bread

By 01/09/2011

  • Prep Time : 20 minutes
  • Cook Time : 1 hour 10 minutes
  • Yield : 1 large loaf



  • Preheat the oven to 350 and grease a 9x5x3" loaf pan.
  • In a large bowl, use an electric mixer to blend the oil and eggs and sugar together.  Add the vanilla and beat to combine.
  • In a separate bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and stir to combine.
  • Add the dry ingredients to the wet and use the electric mixer to blend together until combined.
  • Use a wooden spoon to stir in the zucchini, walnuts, cranberries and chocolate chips.
  • Pour the mixture into your prepared loaf pan and bake until a toothpick test comes back clean - about 50 - 60 minutes.
  • Allow to cool for about 15 minutes in the pan, then remove to a wire rack to cool completely.

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